NDLI: DEVELOPMENT and SENSORY CHARACTERISTICS of EXTRUDED READY-TO-EAT PREBAKED POTATOES

Content Provider	Scilit
Author	Awt, Mohamed A. Sinha, Nirmal K. Ofoli, Robert Y. Cash, Jerry N.
Copyright Year	1992
Description	Journal: Journal of Food Processing and Preservation
Ending Page	183
Starting Page	175
ISSN	2573508X
e-ISSN	17454549
DOI	10.1111/j.1745-4549.1992.tb00199.x
Journal	Journal of Food Processing and Preservation
Issue Number	3
Volume Number	16
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1992-06-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Processing and Preservation Agriculture and Animal Production Food Science and Technology Sensory Characteristics Extruded Ready Prebaked Potatoes Eat Prebaked
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering Food Science

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DEVELOPMENT and SENSORY CHARACTERISTICS of EXTRUDED READY-TO-EAT PREBAKED POTATOES